Sign up for news and special offers from Dining Out

What’s Cooking?

March 1, 2015

Coupe de foie gras

You’re off to a good start no matter which appetizer you choose at 3660 On the Rise, a restaurant renowned for its Pacific Rim cuisine. This week, the amiable chef de cuisine Lydell Leong filled me in on how the restaurant’s passion for combining Asian and European ingredients, and preparations translates into exquisite eats. Let’s…

Continue »
February 22, 2015

Swooning over udon

Why are noodle addicts so strung out on udon? Jasmine Stevens recently revealed to me the reasons behind the cult following of the thick, sturdy Japanese wheat noodles. As assistant manager at Iyo Udon, she certainly knows her stuff, from the process of making the noodles to the different ways to enjoy them. While ramen…

Continue »
February 15, 2015

Fragrant fare worth getting to ‘nose’

Move over plain salad, Vietnamese restaurant Pho My Lien’s Lemon Beef Salad ($10.95), with its heavy dose of aromatics, is anything but boring. Mixed with chopped romaine, cucumber and tomatoes, and topped with crunchy toasted peanuts, fried onion flakes and parsley, thin-sliced tenderloin is first infused overnight in a potent puree of lemon-grass, garlic and…

Continue »
February 8, 2015

Sushi that’s full of tasty surprises

At Kozo Sushi, you can have it all, with new makimono rolls that give you the best of everything the eatery offers. Besides brimming with well-loved favorites, the sushi mashups also showcase a yin and yang of flavors and textures: mild and spicy, creamy and crunchy, and sweet and savory. Tsunami Maki ($7.25) is an…

Continue »
February 1, 2015

Good things come to those who wait

Some dishes are so good they are worth waiting all year for. In the case of Chinese cuisine, the long-awaited jai and other traditional Chinese New Year’s foods are making their appearance on menus for the month of February. The Mandalay’s Jai ($12.95), chock-full of 18 different ingredients, not only bursts with flavors but also…

Continue »
January 25, 2015

Savor significantly good sisig

Spicy, salty and a little tangy, sisig hits all the right notes when it comes to snacking. The chopped and seasoned protein is just right for noshing, pint in hand. But, it’s not only for the beer drinkers. At beloved Filipino eatery Max’s of Manila, the popular Kapampangan dish is served in more ways than…

Continue »
January 18, 2015

Flavors from A to Zia’s

Whenever you’re dining at Zia’s Caffe, Steaming Clams with Italian Sausage ($14) is an appetizer best shared. Who can resist the aromas of garlic, the tender Cedar Sole clams flown in fresh from Cedar Key, Fla., morsels of Italian sausage and a side of grilled bread slathered with garlic basil butter? Your table will make…

Continue »

The coolest cuisine

You won’t find boiling pots, blazing ovens or sizzling skillets anywhere near this kitchen. Instead, blenders, food processors and dehydrators do the heavy lifting. Baffling as it may sound, Greens & Vines is a restaurant that doesn’t actually cook anything. As a raw vegan eatery, heating food above 118 degrees is strictly forbidden. The saying,…

Continue »
January 4, 2015

Menus tastefully curated

So impressed, I almost say, “Shut up,” to chef de cuisine Jon Matsubara from Hyatt’s Japengo when he describes the dish I am about to photograph. “It’s a loco moco with foie gras,” he says. Somehow, I manage to suppress my exclamation of incredulity combined with elation. “With filet mignon?” I ask. Yes. The Loco…

Continue »
December 28, 2014

Chinese dining gets personal

Though we’ve never met, Kevin Li immediately bids me a warm welcome as soon as I enter his Chinese eatery. And as I take a seat at one of the tables next to the window that’s filling the clean, spacious dining room with Kaimuki sunshine, he asks if he can get me something to drink….

Continue »